I grew up in the North and when winter time comes people whip out their crockpots and heat up some chili, beef stew, and broccoli and cheese soup. Now, don’t get me wrong I like those things but my waistline didn’t appear to feel the same way.
Since moving down to Texas I’ve acquired quite the appetite for spice, flavor, and saucy seasonings so this is my newest addition to the recipe collection and perfect to serve at a small dinner party or cook a batch to store for those busy nights when you just want to heat and eat from the freezer
This recipe was adapted from a recipe I found in for Vegetarian Gumbo….Gasp, I know. That’s unheard of to begin with here in the South. Vegetarian and gluten free gumbo? Who would do such a thing? But, with a couple of additions and substations this meal honors my Yankee roots and pays tribute to my newly acquired southern flare for seasoning and flavor.
The ingredients are simple, savory, and sweet when combined together. You can add or substitute whatever you’d like but these are a few of my favorite selections
- 2 15 ounce cans of black beans rinsed and drained
- 1 28 ounce can of diced tomatoes (I used fire roasted)
- 16 ounces of frozen okra
- 10 ounces of frozen corn
- 1 sweet potato peeled and cubed
- 16 ounces of frozen peppers (I used yellow, red, and green-any frozen stir-fry blend will do)
- 1 Tablespoon of cajun seasoning
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoons of red pepper (optional if you like a little extra kick)
Place all ingredients into the crockpot and cook on high for four hours. Yes, that’s it! Enjoy over rice or a baked potato. Add some spicy shredded cheese and you have a meal packed with vegetables and vitamins.